FISHY ICE POPS
January 1st, 2003
BY PHILIP FINE
A TEAM of inventors for American ice-cream maker, Good Humor-Breyers, have won a patent for using proteins from fish that thrive in freezing seas to improve water ices, sorbet, granitas and frozen fruit purées. One of the drawbacks of many ice treats is that most of the colour and flavour can be sucked away in the first few tastes, leaving plain ice behind. Addressing this frustration, the inventors, Adrian Daniel, Ian Lacy and Jon Oldroyd, working out of Bedford, England, invented a method where the antifreeze protein, derived from north ...
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